Sauteed Tempeh, Leeks and Wild Mushroom

• 1 teaspoon olive oil
• 12 ounces tempeh cut into 1/2-inch cubes
• 1/4 cup white wine dry
• 1 1/2 tablespoons soy sauce, sodium reduced
• 4 large leeks thinly sliced, about 4 cups
• 2 cups mushrooms, button sliced
• 2 cups mushrooms cremini, sliced
• 2 cups mushrooms, shiitake caps, diced, about 4 ounces
• 2 each mushrooms, portabello caps, 4-inch each, gills removed, chopped
• 1 1/2 tablespoon flour, all-purpose
• 1/2 cup celery leaves
• 2 each thyme sprigs
• 2 each parsley sprigs
• 13 cup garlic thinly sliced, about 20 cloves
• 14 1/2 ounces stock 1 can, organic vegetable
• 1 tablespoon lemon juice fresh
• 1/4 teaspoon salt or to taste
• 1 x black pepper freshly ground
• 2 tablespoons parsley leaves fresh snipped, chopped
• 1 tablespoon lemon zest grated

1. Heat oil in a Dutch over medium-high heat.
2. Add tempeh, saute about 7 minutes or until golden brown.
3. Stir in wine and soy sauce, cook 20 seconds or until liquid almost evaporates.
4. Transfer tempeh from pan onto a plate, and set aside.
5. Add leeks and mushrooms to pan, saute another 4 to 6 minutes.
6. Add flour, cook about 1 1/2 minutes, stirring frequently.
7. Tie celery leaves, thyme sprigs and parsley sprig together securely with string.
8. Add herbs, garlic and broth to pan, bring to a boil.
9. Stir in tempeh, stirring well.
10. Cover, reduce heat and simmer about 16 minutes.
11. Uncover and cook 2 to 3 minutes or until thick.
12. Discard herbs.
13. Add lemon juice, salt and pepper, sprinkle with parsley.
14. Garnish each serving with 1/2 teaspoon lemon zest.

olive oil, white wine, soy sauce, leeks, mushrooms, mushrooms cremini, mushrooms, mushrooms, flour, celery, thyme, parsley sprigs, garlic, vegetable, lemon juice fresh, salt, black pepper, parsley, lemon zest

Taken from recipeland.com/recipe/v/sauteed-tempeh-leeks-wild-mushr-51338 (may not work)